Courgette spaghetti

Ingredients

• 5 mediumcourgettes
• 400 gminced beef or veal
• 1carrot
• 1 stickcelery
• ½onion
• 100 ml (½ glass)white wine
• about 400 ml (about 2 glasses)vegetable stock
• 3–4 tbsp (45–60 ml)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastegrated Parmesan

Instructions

1. 1

   Prepare the vegetables

   Trim, rinse and finely chop the celery, carrot and onion. Warm 3–4 tablespoons of oil in a pan and sauté the chopped vegetables for a few minutes.

2. 2

   Brown the meat

   Add the minced meat and brown it, breaking it up with a fork. Pour in the wine and let the alcohol evaporate.

3. 3

   Cook the ragù

   Season with salt and pepper. Cover the pan and cook the white ragù over very low heat for about 50–60 minutes, gradually adding stock as needed.

4. 4

   Reduce the sauce

   When cooked, the white ragù should be fairly reduced and thick.

5. 5

   Make courgette strands

   Trim, rinse and dry the courgettes. Use a spiraliser or similar tool to cut them into spaghetti-like strands.

6. 6

   Cut by hand

   If you do not have a spiraliser, cut the courgettes into slices and then into long, thin strips with a sharp knife.

7. 7

   Boil the strands

   Bring a pot of salted water to the boil, using enough water to cover the courgette strands. Cook them for 2–3 minutes once the water returns to the boil.

8. 8

   Let them rest

   Take the pot off the heat and leave the strands to sit for 1–2 minutes so they continue cooking through.

9. 9

   Drain and serve

   Drain the courgette strands thoroughly. Divide them among plates and top with the hot ragù.

10. 10

    Finish with Parmesan

    Scatter over grated Parmesan, season with freshly ground pepper and serve straight away.

What is courgette spaghetti?

Courgette spaghetti is a way of cutting courgettes into long strands and serving them in place of conventional pasta. This version pairs them with a white ragù, a meat sauce made without tomatoes.

The preparation draws on familiar Italian combinations of slow-cooked meat, aromatic vegetables and Parmesan. The contrast between the quickly cooked courgettes and the savoury, reduced sauce makes the dish work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 29g protein, 14g carbs, 30g fat.

The courgettes contribute most of the dish’s carbohydrates and fibre, while the mince provides much of the protein and fat. Olive oil and Parmesan also add fat, so serve with a generous portion of vegetables or salad to round out the plate.

Building the white ragù

Vegetable base: finely chop the carrot, celery and onion so they soften evenly in the oil and bring flavour to the sauce.

Meat and wine: break up the mince as it browns, then allow the wine to evaporate before the long, gentle cook. Add stock gradually rather than pouring it all in at once.

Getting the courgette strands right

Spiralised strands: a spiraliser makes even lengths that are easy to twirl and serve. If cutting by hand, slice the courgettes first and then cut the slices into long strips.

Boiling water: use enough salted water to cover the strands, and begin timing once it returns to the boil. The short cooking time helps the courgettes keep their shape.

Checking texture and doneness

Ragù: keep the pan covered and the heat very low during its 50–60-minute cook, adding stock a little at a time. By the end, the sauce should be fairly thick rather than brothy.

Courgettes: boil for 2–3 minutes, then leave them in the hot water off the heat for 1–2 minutes. Drain them thoroughly so excess water does not dilute the ragù.

Timing the meal

Start the ragù first, since it needs most of the cooking time. Prepare the courgette strands while it simmers, then cook them near the end so they can be served immediately.

Serving suggestions

Serve the courgettes in warm bowls with the ragù spooned over the top, then finish with Parmesan and freshly ground pepper. A crisp green salad or simply dressed vegetables make a fresh side without competing with the sauce.

Recipe notes & tips

• Chop the carrot, celery and onion finely so they soften evenly.
• Break the mince up as it browns to avoid large clumps in the ragù.
• Keep the ragù at a gentle simmer and add stock gradually.
• Drain the courgette strands thoroughly before plating.
• Grate the Parmesan just before serving for the best texture.

Variations

• Choose veal: use minced veal instead of beef for a milder ragù.
• Add herbs: stir in a little chopped parsley just before serving.
• Use mixed mince: combine beef and veal for a different balance of flavour.
• Add extra Parmesan: finish with more cheese at the table for a richer topping.

Common mistakes to avoid

• Cooking the ragù too quickly: keep the heat very low so it has time to soften and reduce.
• Adding all the stock at once: pour it in gradually so the sauce does not become too thin.
• Leaving the meat in large clumps: break it up with a fork as it browns.
• Overcooking the courgettes: stick to the brief boil and rest so the strands do not turn too soft.
• Serving watery strands: drain them thoroughly before adding the ragù.

How to store

Store leftover ragù and courgette strands separately in covered containers in the fridge for up to 2 days. Reheat the ragù gently in a pan and warm the courgettes briefly in boiling water or in the hot sauce; they may soften further.

Frequently asked questions